Looking for a fast, flexible, and flavorful dinner idea? This plant-forward asian stir fry is your go-to. It’s perfect for weeknights, easy to customize, and built on a simple sauce that brings everything together. Whether you’re using snap peas, carrots, or what’s fresh at the farmers market, this recipe delivers.
Why You’ll Love This Stir Fry
This versatile stir-fry recipe is not only plant-based and dairy-free, but also accommodates those with sesame allergies or sensitivities. Ready in just 20 minutes, it’s incredibly adaptable to whatever seasonal vegetables you have on hand. The recipe is designed with a flexible sauce-to-vegetable ratio, using approximately 8 cups of vegetables (like snap peas, mixed vegetables, or your preferred choices). You can easily scale the sauce up or down depending on your vegetable quantity and number of servings – the measurements provided below are perfect for 8 cups of veggies, but feel free to adjust based on your needs.
Seasonal adjustment Ideas
This stir fry is all about flexibility. Use whatever veggies are in season or already in your fridge. Here are some ideas:
- In Spring: Snap peas, asparagus, leeks
- In Summer: Zucchini, bell peppers, green beans
- In Fall: Cabbage, carrots, onions
- In Winter: Broccoli, bok choy
Any-Veggie Asian Stir Fry
Ingredients
- 4 cups snap peas
- 4 cups sliced mixed vegetables: such as leeks, bell peppers, carrots
- 1 tbsp avocado oil
- 1 clove garlic
- 1 inch fresh ginger
- 1 tsp red pepper flakes optional
- 1 tbsp Favorite fresh herb such as green onions, cilantro or parsley optional
For the Sauce:
- 4 tbsp soy sauce (2 fl oz)
- 2 tbsp rice vinegar (1 fl oz)
- 2 tbsp water or veggie broth (1 fl oz)
- 2 tsp honey or maple syrup
- 2 tsp arrowroot powder or corn starch
Instructions
Make the Sauce:
- In a small bowl, whisk together soy sauce, vinegar, honey (or maple syrup), water, and arrowroot powder. Set aside.
Prep the the Aromatics & Veggies:
- Rinse and slice the veggies.
- Using a mortar and pestle mince the ginger and garlic.
- Set aside until ready to cook,
Get Cooking:
- Heat avocado oil in a large sauté pan or wok over medium-high heat. Add the garlic and ginger. Cook for 30–60 seconds until fragrant.
- Add Your Veggies: toss and sautee veggies, adding more oil if necessary. Stir fry for 5–7 minutes, stirring often, until they’re crisp-tender.
- Pour the sauce over the veggies. Stir to coat and cook another 1–2 minutes until the sauce thickens and glazes the vegetables.
Serve Immediately
- Enjoy as-is, or serve over rice, noodles, or quinoa.
- Top with sliced green onions, cilantro or parsley.
Notes
Want more flexible, plant-forward recipes like this?
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